I got my Anova in on Friday and just got around to using it today. I cooked a 20 oz ribeye and two bone in pork chops. The ribeye called for 129 degrees for 1 hour while the pork called for 140 for 45 minutes. I decided to throw it all in for 1 hour and see how it would come out.

Both the pork and ribeye were cooked perfectly. It was very easy to use and will be using this method going forward. I cooked the asparagus with it as well. Everything was super flavorful and made for a hell of a lunch.

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Posted by FalseProphet

Mecca

Member since Dec 2011

11723 posts

Posted on 7/19/15 at 3:22 pm to woff32

No butter and Rosemary thrown in with the meat!?

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Posted by Got Blaze

Youngsville

Member since Dec 2013

10207 posts

Posted on 7/19/15 at 3:28 pm to woff32

Looks great brother

The sous vide cooker is so simple to use

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Posted by GeauxTigers2007

Member since Apr 2007

781 posts

Posted on 7/19/15 at 3:31 pm to woff32

Looks good. We've been enjoying ours. Favorite cooks so far would be a tie between corned beef or rack of lamb. We're doing a venison backstrap tonight.

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Posted by Btrtigerfan

Disgruntled employee

Member since Dec 2007

24207 posts

Posted on 7/19/15 at 6:54 pm to woff32

I made my first cook with it today also. Very impressed with it. I did a single 1+ inch pork chop. Very consistent cook throughout the cut. I finished in a hot pan. I look forward to some nice steaks cooked this way. I'll finish those on the grill.

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Posted by The Egg

Houston, TX

Member since Dec 2004

83941 posts

Posted on 7/19/15 at 7:03 pm to Btrtigerfan

haven't had a chance to mess with mine yet, but will be doing chicken breasts first tomorrow. boring, but I'm looking forward to it.